Bison Burger with Porto Bun



  • 4 Large portobello mushrooms 
  • Salt and pepper to taste
  • 1 TSP. + 2 TSP. + 1 TBSP. COCONUT OIL
  • 1⁄4 Cup onion, finely diced 
  • 2 Cloves garlic minced 
  • 1⁄2–3⁄4 Lb. ground bison (can sub other ground meat)
  • 1 tsp. salt 
  • 1 Tbsp smoky spice blend (page 185)

Topper options 

  • Lettuce of choice 
  • 2–4 Red onion ring slices
  • 2 tomato slices
  • Avocado
  • Guacamole 

Condiment options 

  • Paleo mayo (storebought or homemade page 178) 
  • dijon mustard
  • avocado herb dressing (page 170)


1. Preheat cast-iron skillet to medium heat.

2. Use a teaspoon to gently scoop brown bristle out of mushrooms (the bristle holds moisture and will create a soggy bun).

3. Salt and pepper mushrooms.
4. Melt a teaspoon of the coconut oil in a cast-iron skillet.

5. Cook portabello mushrooms 3 minutes per side. Set aside and keep warm.

6. In a hot skillet, add 2 teaspoons coconut oil followed by onions and garlic. Cook until onions begin to color.

7. In a medium bowl, combine caramelized onion and garlic mixture with ground meat, teaspoon salt, and Smoky Spice Blend.

8. Form into 4 evenly sized patties.
9. In the same skillet used to cook onions, add a tablespoon of coconut oil

10. PLACE PATTIES in a pan and cook 4 minutes on each side.

11. REST PATTIES at least a minute before forming the burger.

Assembling burgers 

1. Place portobello mushroom on a plate.

2. Add burger and top with le uce, red onions, tomato, and avocado or Guacamole.

3. Add condiments of choice and top with second po obello mushroom.

Serves 2